✔ Updated · 12 swaps ranked, with ratios and best uses
No shallots in the house? Don't panic, a yellow onion with a tiny pinch of garlic gets you about 90% of the way there.
The best substitute for shallots is yellow onion: use about 1/4 cup chopped onion (roughly half a small onion) for each medium shallot, plus a tiny pinch of minced garlic. For raw dishes like vinaigrettes, use red onion, rinsed to soften it. Leeks and scallion whites are milder swaps, and 1 tablespoon of dried minced onion can stand in for 1 shallot in a pinch.
- 1 medium shallot = about 1/4 cup minced = about 1/2 small onion.
- Cooked dishes: yellow onion + a pinch of garlic, or leeks.
- Raw dishes: red onion or scallions.
- 1 banana shallot = about 2 regular shallots.
Here are 12 swaps, ranked, with exact ratios.
What Does a Shallot Taste Like?
Shallots are small alliums, related to onions, garlic and leeks. They taste like a sweeter, milder onion with a gentle hint of garlic, and they melt beautifully when cooked, which is why French sauces and vinaigrettes love them.
So the goal of any swap is mild, sweet onion flavor with a whisper of garlic. Keep that in mind and you really can't go far wrong.
Shallot Substitutes, Ranked
1. Yellow Onion
The best all-round swap for cooked dishes. Use 1/4 cup chopped onion per shallot, plus a tiny pinch of garlic for that shallot flavor.
2. Red Onion
Closest in color and mildness for raw dishes like salads, salsas and vinaigrettes. Use 1:1 by volume and rinse it to tame the bite.
3. Sweet Onion
Vidalia or Walla Walla onions are mild and sweet, so they're great in sauces and caramelized dishes. Use 1:1 by volume.
4. Leeks
Soft, sweet and mild once cooked. Use the white and light green parts, about 1/3 cup sliced per shallot. Wash well, they hide grit.
5. Scallions (Green Onions)
The white parts are mild and shallot-like, raw or cooked. Use about 1/4 cup chopped whites per shallot and save the greens for garnish.
6. White Onion
Sharper and more pungent, so use a little less, about 3 tablespoons per shallot, and cook it well.
7. Chives
Delicate onion flavor for raw dishes, eggs and sauces. Use 2 to 3 tablespoons chopped per shallot and add at the end.
8. Onion Plus Garlic
For French sauces, combine 3 tablespoons minced onion with 1/4 teaspoon minced garlic. This combo is the trick that works best for beurre blanc.
9. Dried Minced Onion
A pantry lifesaver: 1 tablespoon dried minced onion replaces 1 shallot. Rehydrate it in a little water first for dressings.
10. Onion Powder
Use about 3/4 teaspoon per shallot in soups, rubs and sauces. No texture, but the flavor is there.
11. Pearl or Cipollini Onions
Small, sweet onions that roast and braise like whole shallots. Swap them whole, one for one, in roasting pans.
12. Green Garlic or Garlic Scapes
Spring treats from the farmers market or garden. Use sparingly, about 1 tablespoon chopped per shallot, as they're more garlicky.
Shallot Substitute Ratios
| Substitute | Replaces 1 medium shallot (about 1/4 cup minced) | Best for |
|---|---|---|
| Yellow onion | 1/4 cup chopped (about 1/2 small onion) | Sautés, sauces, soups, stews |
| Red onion | 1/4 cup chopped | Raw: salads, salsas, vinaigrettes |
| Sweet onion | 1/4 cup chopped | Caramelizing, sauces |
| Leeks | 1/3 cup sliced (white and light green) | Soups, braises, creamy sauces |
| Scallion whites | 1/4 cup chopped | Raw or quick-cooked dishes |
| White onion | 3 tablespoons chopped | Well-cooked dishes |
| Chives | 2–3 tablespoons chopped | Garnish, eggs, dressings |
| Dried minced onion | 1 tablespoon | Soups, sauces, dressings (rehydrated) |
| Onion powder | About 3/4 teaspoon | Rubs, soups, gravies |
| Garlic scapes or green garlic | About 1 tablespoon chopped | Stir-fries, pestos, sautés |
Banana Shallots and Asian Shallots
Banana shallots (also called echalion) are long and larger, so 1 banana shallot equals about 2 regular shallots, or about 1/2 cup chopped yellow onion.
Asian shallots are small, red-purple and a bit stronger. Red onion is the best stand-in for them, especially for fried shallot toppings: slice it thin and fry low and slow until golden and crisp.
Tips for Swapping Shallots
- Mince finely. Shallots are usually minced, so chop onion very small so it melts into sauces the same way.
- Cook low and slow. Gentle heat brings out onion's sweetness, which gets you closer to shallot flavor.
- Rinse raw onion. A quick soak in cold water for 10 minutes takes the harsh edge off red or white onion for dressings.
- Skip straight garlic. Garlic alone is too strong; use it only as a small accent with onion, leek or scallion.
- Storage: keep shallots and onions in a cool, dry, dark spot with airflow; whole shallots keep for about 1 month.
More Ingredient Swaps
Missing something else? See our guides to Dijon mustard substitutes, fennel substitutes and mushroom substitutes.
Frequently Asked Questions
What is the best substitute for shallots?
Yellow onion is the best substitute for shallots in cooked dishes. Use about 1/4 cup chopped onion per medium shallot and add a tiny pinch of garlic. For raw recipes like vinaigrettes and salads, red onion or the white parts of scallions work best because they are milder.
1 shallot equals how much onion?
One medium shallot equals about 1/4 cup minced, which is roughly half of a small onion or 1/4 of a medium onion. One large or banana shallot equals about 1/2 cup, or half a medium onion. Use a little less if you are swapping in sharp white onion.
Can I use onion instead of shallots?
Yes. Onions are the most common substitute for shallots. Yellow or sweet onions work best in cooked dishes, and red onion is best raw. Onions are a bit stronger, so chop them finely, cook them gently and add a little garlic to get closer to shallot flavor.
What can I use instead of banana shallots?
Use 2 regular shallots for each banana shallot, or about 1/2 cup chopped yellow or sweet onion. Banana shallots are milder and longer than round shallots, so sweet onion or leeks are also good swaps, especially in sauces and roasting.
Can I use garlic instead of shallots?
Not on its own. Garlic is much stronger and lacks the sweet onion flavor of shallots. Use it as an accent: a small pinch of minced garlic with onion, leeks or scallions gets you close to the taste of shallots.
